Italian Wedding Soup Recipe

Prepare meatball mixture

In a large bowl combine ground beef, breadcrumbs, milk, grated Parmesan, egg, chopped parsley, minced garlic, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking or meatballs will be tough.

Form meatballs

Using wet or lightly oiled hands, roll the mixture into small meatballs about 3/4-inch (roughly 1 tablespoon of mixture) each. Place formed meatballs on a rimmed baking sheet or plate. You should get approximately 30–40 small meatballs depending on size.

Brown (optional) or cook directly in soup

Option A (browning): Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add meatballs in a single layer (work in batches) and brown on all sides 2–3 minutes; they will not need to be fully cooked because they’ll finish in the broth. Remove browned meatballs to a plate and set aside. Option B (skip browning): You may add raw meatballs directly to simmering broth (recommended if short on time).

Sauté aromatics: In the same large pot (wipe out if necessary) heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add liquids and seasonings: Pour in the chicken stock and water, scraping any brown bits from the bottom of the pot. Stir in the dried Italian seasoning and add the bay leaf. Bring the broth to a gentle simmer over medium-high heat.

Simmer and add meatballs: Once the broth is simmering, carefully add the prepared meatballs (browned or raw). Reduce heat to maintain a gentle simmer and cook uncovered for 12–15 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and vegetables are tender.

Adjust seasoning: Taste broth and season with additional kosher salt and black pepper as needed. Remove and discard the bay leaf.

Cook pasta in the soup: With the soup at a gentle simmer, add the acini di pepe (or chosen small pasta). Cook according to package directions for al dente (usually 6–8 minutes) in the simmering broth with the meatballs. Note: If you prefer to avoid softening the broth from extra starch when storing leftovers, cook pasta separately and add to individual bowls when serving.

Add greens: In the last 1–2 minutes of pasta cooking, stir in the chopped spinach or escarole and allow it to wilt and become tender. Zest the lemon over the soup and add a squeeze of lemon juice to brighten flavors, if desired.

Finish and serve: Ladle soup into bowls making sure each serving gets several meatballs, pasta, and greens. Sprinkle with grated Parmesan and chopped parsley. Add a pinch of red pepper flakes and additional black pepper to taste.

Storage note: Leftovers keep in the refrigerator for 3–4 days. If you cooked pasta in the soup, it will continue to soften; reheat gently on the stove adding a splash of water or stock to loosen. For best texture, store broth and meatballs separate from pasta and combine when reheating.